Garam masala

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By Food24 November 03 2009
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Ingredients (7)

60.00 ml coriander — seeds
30.00 ml cumin — seeds
15.00 ml black peppercorns — whole
10.00 ml cardamom — seeds
4.00 cinnamon — sticks
5.00 ml cloves — whole
nutmeg — whole
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Method:

1. Roast the coriander, cumin, peppercorns, cardamom, cinnamon and cloves separately in a small pan. As each one starts to smell fragrant, turn on to a plate to cool.
2. After roasting, peel the cardamom, discard pods and use only the seeds.
3. Put all the roasted spices into an electric blender, or use a pestle and mortar, to grind them to a fine powder.
4. Finely grate some nutmeg and mix in. Store in a glass jar with an airtight lid.



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